Food and the Story
Jeanie Jo | Food and the StoryCome for the food. Stay for the story.
| Platform |  | Pricing | Only free issues | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 72 | Founded | 8 months ago | Last Issue | 8 days ago |
| Active | |||||
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foodandthestory.substack.comLatest Issues
Culinary School Week Eight
There is a strange thing that happens at the end of a class. For weeks, you are writing everything down, checking recipes twice, learning new words, asking questions, and wondering whether any of it is actually sticking. Then somebody hands...
The Seasonal Table: Sweet Potatoes
I have always believed the best stories are not just written down. They are cooked. This week, the story started underground.
Last year at this time, I was working on a smoked sausage and apple sheet pan dinner when I decided it needed one...
Culinary School Week Seven
There are some weeks in culinary school when the challenge is learning a new technique. And then there are weeks when the technique is the least complicated thing happening in the kitchen. Week seven started with tomato sauce, moved through...
I Never Planned to Become a Food Historian
There is something strange about being asked to tell the story of yourself. I spend so much of my time asking where food came from, who carried it with them, what changed along the way, and why certain dishes managed to stay on our tables f...
The Kitchen I Came Home To: Big Flavors and Tall Tales from My Corner of Kentucky by Sara Bradley
I could not help but wonder… when we say a dish tastes like home, are we remembering a place, a person, or the version of ourselves who first ate it?
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Purchase The Kitchen I Came Home To
Some cookbooks tell you where their author is...
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| Subscribers | Engagement | 76 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Wife, mom, writer, accidental food historian, and culinary student. Monthly contributor to Foodhism and Food & Drink columnist for Galveston Monthly Magazine. Come hungry…leave with food you will want to make and stories you will want to share.
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